Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound butter
- 1 pound sugar
- one lemon
- two eggs
- three table-spoons flour
- four table-spoons sugar
- 1 wine-glass wine
- 1 wine-glass rose water
- 3 lemons
- 11 eggs
Directions
The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three table-spoons flour, and milk enough to fill the dish; line dish with paste, pour in custard and bake till done; beat whites of two eggs, add four table-spoons sugar, spread on top and brown.
LEMON PUDDING— EXTRA GOOD.
1 pound butter, 1 pound sugar,
1 wine-glass wine or brandy, 1 wine-glass rose water,
3 lemons, 11 eggs.
Stir the butter and sugar to a cream, add the grated rind and juice of the lemons, and then the other ingredients; line dish with puff paste and bake half an hour.